Hummus Two Ways

The Foodies' KitchenFebruary 21, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

For those who don’t know, hummus is a traditional dish from the Middle East. It’s prepared with chickpeas, that after blending become so creamy, and with the addition of tahini (sesame seed paste), olive oil, garlic, lemon juice, and water are a great addition to any appetizer board. Here, we’re sharing two versions: the classic hummus and a slightly different version with avocado. Both are perfect to add to your appetizer spread.

Appetizer boards are something like little works of art… and an easy way to step up your game when hosting a get-together. You can put it together with your favorite cheeses, ham, crackers, vegetable strips, olives, and fruits. There are not really any rules, just think that you can play with different cheeses, slice them in different ways and cut some thick, some thin and add at least two varieties of ham. Paired with fruit… and you got a winner. Then to bring the sweetness down you can add nuts and for the final touch, olives for a new depth of flavor to the mix.

For the hummus, you can serve it with pita bread chips and veggies: carrots, bell pepper strips, celery and radishes (for those who love a bite with a kick!). To serve it properly, we found great items at Almacenes Siman, such as a set of two bowls to serve the hummus, as well as the appetizer board star: a round wood platter with its base, 3 small bowls (perfect for olives, and pickled mushrooms) and a set of cheese knives.

Helga & Kitty

Hummus Two Ways

Adapted from Cooking Classy
Yields: about 2 cups

Ingredients:
3 tablespoons tahini
2 tablespoons extra virgin olive oil
1 (15-oz.) can garbanzo beans/chick peas
2 ½ tablespoons fresh lime juice
1 medium garlic clove
¼ teaspoon cumin
1 small avocado
Salt to taste and paprika to taste

Procedure:

To a food processor add chick peas, 2 tablespoon water, tahini, lemon juice, olive oil, garlic and cumin. Season with ½ teaspoon of salt.
Process the mixture for 5 minutes while stopping to scrape the sides once through mixing, and adding additional liquid to thin as needed.
Divide the mixture into two, and add 1 small avocado to half of it and process until mixed.
Plate and drizzle with olive oil and sprinkle with paprika. Store in refrigerator.
Note that the dip thickens up once chilled, thin with more liquid as desired.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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